warm curried chickpea salad with almonds & chutney

Originally this was a chickpea burger we liked. I thought it would also make a wonderful salad and it does. The warm chickpea cakes set on top of cool, crisp greens with slivers of almonds and a creamy chutney dressing has become a mainstay for us.

Preparation

In a food processor, combine and finely chop scallions, parsley, wheat germ, and chickpeas. Transfer mixture to a bowl and stir in the curry powder, whole egg, egg white, and salt and pepper to taste. Divide mixture into 12 small patties and set aside.

Film a large heavy skillet with the olive oil and heat over medium-high heat. When oil is hot, add the chickpea patties and cook 3 minutes on each side, or until golden brown and crisp.

Divide shredded lettuce between 6 salad plates. Top with thinly sliced red onion, and almonds. In a small bowl, combine the chutney and sour cream and mix well. Divide dressing and dribble evenly over the salads. Top each portion with 2 warm chickpea patties, and serve immediately.

Note: For the freshest taste, use the frozen wheat germ found in natural foods stores.

my notes

Menus & Tags

Tags:

Recent Review

Can you believe no one has reviewed this recipe yet? Insightful and well-informed reviews by our members are part of what makes Epicurious the best food site on the planet. Sign in to be the first to review this recipe, and make your opinion heard.